If there’s one dish that never fails to bring a smile to my face, it’s fried Nabulsi cheese. I still remember the first time I tried it; the crispy exterior and the creamy, gooey center were like nothing I had tasted before. Since then, it’s become a favorite in my kitchen—whether I’m making a quick snack or impressing friends with a unique dish.
In this article, I want to share my love for fried Nabulsi cheese. You’ll learn about its fascinating origins, why it’s so special, and how you can make it perfectly at home. Trust me, once you try it, you’ll be hooked.
What Is Nabulsi Cheese?
Nabulsi cheese is more than just an ingredient—it’s a story. Originating from the Palestinian city of Nablus, this cheese carries with it the history and culture of the region. Traditionally made from sheep or goat’s milk, it has a firm texture and a slightly salty taste that makes it stand out.
When I first learned about the spices used in Nabulsi cheese, like mahleb and mastic, I was intrigued. These subtle additions give it a unique aroma, adding an extra layer of flavor. No wonder it’s a staple in Middle Eastern kitchens.
Why I Love Frying Nabulsi Cheese?
The magic happens when you fry it. There’s something so satisfying about the way the cheese transforms in the pan—crispy on the outside, warm and creamy on the inside. My favorite way to enjoy it? With a drizzle of honey and a sprinkle of sesame seeds. It’s the perfect balance of sweet and savory.
My Simple Recipe for Fried Nabulsi Cheese
I’ve experimented with frying Nabulsi cheese many times, and this is the recipe I swear by:
Ingredients:
- 200g Nabulsi cheese
- 2 tablespoons olive oil or butter (I usually opt for olive oil—it gives a nice, nutty flavor)
- Fresh herbs or spices like za’atar for garnish.
Steps:
- Desalting: Trust me, this step is crucial. Soak the cheese in water for at least 3 hours, changing the water a few times. It makes all the difference in balancing the flavor.
- Drying: Pat it dry with a paper towel—no one wants splattering oil.
- Heating the Pan: Heat olive oil or butter in a non-stick pan. Don’t rush this part; medium heat is key.
- Frying: Place the cheese slices in the pan and watch the magic happen. Flip them after 2-3 minutes, or when you see that beautiful golden crust forming.
- Serving: I like to serve it straight from the pan with a side of fresh veggies or warm bread.
Adding a Personal Twist
One thing I love about fried Nabulsi cheese is how versatile it is. Sometimes, I’ll add a sprinkle of chili flakes for a spicy kick. Other times, I’ll serve it with a side of fig jam—don’t knock it till you try it.
Sharing the Love for Fried Nabulsi Cheese
Whenever I introduce friends to fried Nabulsi cheese, they’re always amazed. “Why haven’t I tried this before?” is the most common reaction. It’s become my go-to dish for gatherings because it’s easy to make, and everyone loves it.
Tips I’ve Learned Along the Way
- Don’t Skip the Soaking: I made the mistake of frying it straight out of the brine once—too salty.
- Use Olive Oil: It really complements the cheese’s flavor.
- Serve Immediately: Fried Nabulsi cheese is best enjoyed hot and fresh.
Why You Should Try Fried Nabulsi Cheese Too?
Fried Nabulsi cheese isn’t just a dish—it’s an experience. From the moment you take that first bite, you’ll understand why it’s so beloved in Middle Eastern cuisine. And the best part? It’s incredibly easy to make.
If you’ve never tried it before, let this be your sign to give it a go. Whether you’re looking for a quick snack or a unique addition to your dinner table, fried Nabulsi cheese is a winner.